Do’s and Dips

by Michelle on June 23, 2009

I don’t know if it’s because of the increase in temperature and gorgeous summer days but I’ve been making the best dips lately! They’re so delicious and colorful, it’s almost a shame to scrape the last bit from the bottom of the bowl!

Deeba, a friend on twitter and author of Passionate about Baking, told me about a wonderful dip that she had recently made. As soon as I saw the gorgeous color I just had to make it. I found a good recipe on Dinner with Julie and of course proceeded to change the recipe which I have to do. I think it was about 6 weeks ago that Deeba pointed out the Romesco Dip and I’ve made it four times already. We love it! The gorgeous intense color is just a preview to the fabulous taste!

My second dip is just something I threw together to serve along with the Romesco Dip. I wanted something light with a unique taste to contrast the 2 dips. My Olive and Parmesan Dip was perfect and very good with my homemade Breadsticks and Ciabatta Bread!

Both dips would be wonderful for an appetizer or an afternoon snack or even something to munch on while watching a football game.

Clean out all the seeds from the sweet peppers. Cut each pepper into thirds and then slice so that pepper will lay flat. Line a baking pan with aluminum foil. Place the pieces of red pepper in the baking pan and put baking pan in oven to broil. I only broil until the peppers start turning dark. Careful that you don’t burn the peppers! I do not peel the peppers because so much taste is in the broiled skin.

While the peppers are broiling add 2 TBL EVOO to a small frying pan. Over medium low heat sauté garlic cloves until golden brown and soft. Remove garlic cloves to cutting board and mash with a fork. Set aside.

Add almonds to the small frying pan and toast for about 2-3 minutes until just slightly golden. Remove from pan and cool.

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Oh, I love both these dips! I can see the Romesco dip filling those zucchinis come July, as well as just about any other veggie – yum! Because I’m notoriously oil-splattered, I wouldn’t dare serve the oil dip, but think it would be fabulous on hot, baked potatoes, or whipped into mashed potatoes instead of butter. Thank you!

[...] making it again and again and I wanted to share it with all my readers. I served the Crostini with Romesco Dip while we watched the Sunday pre-season football games. The Crostini was delicious and we ate every [...]

[...] as an afternoon snack after a day of yard work for both of us. I served the Ciabatta with 2 dips, Romesco Dip and an Olive and Parmesan Dip. Since my husband was home and watched the entire bread process and then smelled the bread baking, [...]